Bacalhau à Brás

Poach the soaked cod in barely simmering water for 8 minutes, then lift it out and let it cool enough to handle. Peel off any skin and bones and pull the flesh into small shreds with your fingers.

💡 Shredding by hand, not chopping, is what gives this dish its texture — you want soft threads of cod, not cubes.

Fry the matchstick potatoes in hot oil until pale gold and just tender, then drain them on paper. Or, if using bagged shoestring potatoes, skip this step and keep them by the stove.

💡 They will soften again in the egg, so stop while they still have a bite — limp potatoes make a stodgy dish.

In a wide pan, soften the onions and garlic in the olive oil over medium heat for about 8 minutes, until sweet and translucent but not browned. Stir in the shredded cod and warm it through for 2 minutes.

Beat the eggs with the parsley and a little pepper. Turn the heat to low, add the potatoes to the pan, then pour the eggs over everything and stir gently and constantly.

Keep stirring for 1–2 minutes and pull the pan off the heat the moment the egg is creamy and just set — it should look barely done. The residual heat finishes it.

💡 This is the whole dish. Cook the egg one minute too long and it turns dry and rubbery — Brás should be soft and slightly loose, like a barely-set scramble.

Slide onto a plate, scatter the olives and remaining parsley over the top, and eat straight away.